6 1- oz. coarsely chopped semisweet chocolate squares
1/2 cup unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
2 1-oz. coarsely chopped semisweet chocolate squares
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons milk
1 1/2 teaspoons honey
1/8 teaspoon vanilla
Preheat oven to 350 degrees. Spray a small cake pan with cooking spray; sides and bottom.
Melt 6 oz. chopped chocolate and butter in a saucepan over medium low heat. Stir until chocolate and butter are melted and smooth. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute.
Remove pan from heat. Whisk in eggs, one at a time. Use a mesh strainer to sift cocoa powder into mixture. Whisk until the batter is smooth.
Pour batter into prepared pan and bake for about 25 minutes. The center of the cake should be just firm to the touch, but be careful not to overbake or it will dry out.
Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
Make the glaze: melt 2 oz. chopped chocolate and 1 1/2 tablespoons of unsalted butter (in the same saucepan if you like). When melted and smooth, remove the pan from heat. Add milk, honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring on the cake.
Pour all the glaze in the middle of the cake. Use a rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.